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Slow Cooker Eye of Round Roast With Gravy

Here's how you make Slow Cooker Eye of Round Roast With Gravy
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  • Servings: 7
  • Prep: 25m
  • Cook: 8h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 (10 3/4 ounce) condensed cream of mushroom soup, undiluted
  • 1 (10 ounce) can low-sodium beef broth
  • 1 (1 ounce) package dry onion soup mix (I use onion-mushroom flavor)
  • 4 garlic cloves, minced
  • 1 tablespoon Worchestershire sauce
  • 1 (3 to 4 pound) beef eye of round roast
  • 1/4 cup all-purpose flour
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.

  • Step 2: In a small bowl mix together flour with black pepper and garlic powder. Dredge the roast in the flour mixture.

  • Step 3: Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.

  • Step 4: Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast. Cover and cook on LOW for 8 hours or until the roast is tender.

  • Step 5: For a thicker gravy, after cooking remove gravy to saucepan and thicken with a water/cornstarch mixture.

We hope you enjoy this recipe!

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